Soltani, MostafaSaremnezhad, SolmazKanmaz, HilalTekin, AliGokce, YaseminKaya, BusraSahingil, Didem2024-08-042024-08-0420240958-69461879-0143https://doi.org/10.1016/j.idairyj.2023.105821https://hdl.handle.net/11616/101662Lighvan cheese was manufactured using different ratios of ovine and caprine milk (100:0, 75:25, 50:50, 25:75, 0:100) and ripened for 90 days. Chemical composition, proteolysis level, total and individual levels of free amino acids, texture and residual coagulant activity were analysed during ripening. Significant decreases in pH and moisture content and significant increases in texture parameters, residual coagulant activity, soluble nitrogen fractions, fat, and protein contents were determined in the cheese manufactured using higher ratios of ovine milk (P <0.05). Differences in gel electrophoresis and RP-HPLC peptide profiles of the cheeses were seen. Leu and Phe were detected as predominant free amino acids in the cheeses during ripening. In conclusion, besides the cheese manufactured using ovine milk alone, the lighvan cheeses made with ovine and caprine milk in the ratios of 75:25 and 50:50 can be introduced as the preferred cheeses because of having proper proteolysis indices and semi-hard texture. (c) 2023 Elsevier Ltd. All rights reserved.eninfo:eu-repo/semantics/closedAccessFree Amino-AcidsSheep MilkMicrostructureCoagulantChymosinTextureSaltArticle14910.1016/j.idairyj.2023.1058212-s2.0-85176249041Q1WOS:001111200000001Q2